I N G R E D I E N T S
2 cans of ackee, drained
1/4 lb boneless codfish
1/2 cup Bogopa Vegetable Oil
1 onion, sliced
1/4 teaspoon dried thyme
1/4 scotch bonnet pepper sliced
2 small tomatoes, chopped
3/4 teaspoon tomato paste
1/2 sweet green pepper sliced
1/2 sweet red pepper sliced
1/4 teaspoon black pepper
Pinch of Bogopa Plain Salt
I N S T R U C T I O N S
1. Soak the salt cod in a pot of water overnight to remove most of the salt.
2. The next day, if the cod is still very salty, boil it in water for 20 minutes.
3. Drain the cod and cut or break into small pieces.
4. Heat the oil in a frying pan. Add the onions, thyme and scotch bonnet pepper, tomato, and green peppers. Stir for a few minutes. Let it sauté for approximately 5 minutes.
5. Add the cod and stir. Simmer for 5 minutes, and then add the 2 cans of drained ackee, seasoning it with salt & black pepper to taste. Do not stir because this will cause the ackees to break up. Cook for 3 more minutes under medium fire.
Best served with bammy, roast breadfruit, fried or cooked dumplings, or fried or cooked plantains, cooked yams and Jamaican sweet potatoes. Serve hot.